Products used

Method

Remove the duck legs from the marinade and seal on both sides in a pan until golden brown.

Place sealed duck legs into a braising dish and cover with the marinade, parsley, stock and remaining wine and cover.

Place into the oven for 2 hours on 170C. Remove the legs from the braising pan, strain the liquid and reserve.

Place the liquid into a pan, add the sliced mushrooms and reduce by half, add a knob of butter, adjust the seasoning, add the legs back to the sauce, add chopped parsley and serve with creamy mashed potatoes.

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